Food or Beverage Serving Apparatus that Maintains Non-Ambient Temperatures

ABSTRACT

A food or beverage serving apparatus is associated with a heat source or sink and one or more heat transfer devices. The food or beverage serving apparatus includes a serving surface for supporting a food or beverage. Each of the one or more heat transfer devices has a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat source or sink. The one or more heat transfer devices communicate heat between the first portion and the second portion via phase change of an internal working fluid.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority to U.S. Provisional Application No. 61/287,764, filed Dec. 18, 2009, which is incorporated by reference herein in its entirety.

TECHNICAL FIELD

The present application generally relates to a food or beverage serving apparatus, such as a food or beverage serving apparatus that maintains a non-ambient temperature.

BACKGROUND

Food is often served on a plate or dish. To accommodate food of various sizes, shapes and consistencies, plates are available in a wide range of configurations. One problem with most plates is that they are not configured to maintain specific temperatures. Therefore, food that is best served at elevated or lowered temperatures may tend toward ambient temperature, affecting taste, causing spoilage, or both.

Some known plates are designed to maintain elevated or lowered temperatures. For example, some known dishes are configured to transfer heat to the food to maintain the food at an elevated temperature. Examples include chafing dishes and hot plates, among others.

A limited number of comparable solutions exist for maintaining food at lowered temperatures, however. One solution is an ice-filled container that surrounds the plate. The ice-filled container is external to the plate, which wastes space and is cumbersome. Further, the ice tends to melt, requiring constant maintenance. The ice-filled container may have limited mobility due to the weight of the ice, which may be undesirable for catering. It also may be difficult to control the temperature of the ice-filled container within a selected temperature range.

From the above, a need exists for a serving plate configured to maintain non-ambient temperatures. A further need exists for a serving plate that can maintain below-ambient temperatures without substantial maintenance or intervention. A still further need exists for a portable serving plate that can maintain non-ambient temperatures. A need also exists for a serving plate that can maintain non-ambient temperatures in accordance with a user selection.

SUMMARY

The present application discloses systems and methods of maintaining objects, such as food or beverages, at non-ambient temperatures. In one embodiment, a food or beverage serving apparatus is associated with a heat source or sink and one or more heat transfer devices. The food or beverage serving apparatus includes a serving surface for supporting a food or beverage. Each of the one or more heat transfer devices has a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat source or sink. The one or more heat transfer devices communicate heat between the first portion and the second portion via phase change of an internal working fluid. A suitable heat transfer device may be a heat pipe or a vapor chamber. For example, a number of heat pipes may be spaced about all or a portion of the serving surface to facilitate exchanging heat with all or a portion of the serving surface. As another example, a vapor chamber can mate with all or a portion of the serving surface to facilitate exchanging heat with all or a portion of the serving surface.

In some embodiments, the heat source or sink may include a cold pack or a hot pack. In such embodiments, the food or beverage serving apparatus may include a housing, an internal cavity within the housing, and an access door that permits accessing the internal cavity, and the cold or hot pack may be housed within the cavity.

In other embodiments, the heat source or sink may include a thermoelectric device. In such embodiments, the food or beverage serving apparatus may include a housing, an internal cavity within the housing, and an access door that permits accessing the internal cavity, and the thermoelectric device may be powered by a battery within the cavity. The thermoelectric device may include a hot side and a cold side. The thermoelectric device may operate as a heat sink in cases in which its cold side is in thermal communication with the second portion of each heat transfer device, and the thermoelectric device may operate as a heat source in cases in which its hot side is in thermal communication with the second portion of each heat transfer device. In some embodiments, a switch may be operably associated with the thermoelectric device, and the hot side and the cold side of the thermoelectric device may be reversed by actuating the switch. Also in some embodiments, the heat source or sink may be in electrical communication with an external power source.

In some embodiments, the food or beverage serving apparatus includes the serving surface and an exterior surface. Both the heat source or sink and the at least one heat transfer device may be housed within an interior defined between the serving surface and the exterior surface. Alternatively, the at least one heat transfer device may positioned adjacent to the exterior surface in thermal communication with at least a portion of the exterior surface.

In one particular embodiment, a serving dish includes an upper surface, a lower surface, and an interior defined between the upper surface and the lower surface. A heat sink and at least one heat transfer device are positioned in the interior of the serving dish. Each heat transfer device includes a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat sink. The heat transfer devices are operable to communicate heat between the first portion and the second portion via phase change of an internal working fluid. A suitable heat transfer device may be a heat pipe or a vapor chamber. For example, a number of heat pipes may be used in some cases, while a single vapor chamber may be used in other cases.

The heat sink may include a cold pack. The cold pack may be housed within an internal cavity of the serving dish, which is accessible through an access door. The heat sink also may include a thermoelectric device. The thermoelectric device may include a hot side and a cold side, and each heat transfer devices may be positioned with its second portion in thermal communication with the cold side of the thermoelectric device.

BRIEF DESCRIPTION OF THE FIGURES

The present disclosure may be better understood with reference to the following figures. Matching reference numerals designate corresponding parts throughout the figures, and components in the figures are not necessarily to scale.

FIG. 1 is a cross-sectional plan view of an embodiment of a food or beverage serving apparatus configured to maintain non-ambient temperatures.

FIG. 2 is a cross-sectional side view of the embodiment of a food or beverage serving apparatus shown in FIG. 1.

FIG. 3 is a perspective view of another embodiment of a food or beverage serving apparatus configured to maintain non-ambient temperatures.

DETAILED DESCRIPTION

Reference now will be made in detail to various embodiments of this invention. Each example is provided by way of explanation not limitation. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit or scope of the present disclosure. For instance, features illustrated or described as part of one embodiment can be used on another embodiment to yield a still further embodiment. Thus, the present disclosure is intended to cover such modifications and variations within the scope of the appended claims and their equivalents.

Described below are embodiments of a food or beverage serving apparatus configured to maintain non-ambient temperatures. The food or beverage serving apparatus generally includes a serving surface, one or more heat transfer devices in thermal communication with at least a portion of the serving surface, and a heat source or sink in thermal communication with the one or more heat transfer devices. At least a portion of the serving surface is maintained at non-ambient or other temperatures by the heat transfer devices, which direct heat between the serving surface and the heat source or sink.

In some embodiments, the food or beverage serving apparatus is configured to maintain the serving surface at below-ambient temperatures. In such embodiments, the heat transfer devices receive heat from the serving surface and transfer the heat to the heat source or sink. The heat source or sink removes the heat from the heat transfer devices, reconditioning the heat transfer devices for further cooling. In other embodiments, the food or beverage serving apparatus is configured to maintain the serving surface at above-ambient temperatures. In such embodiments, the heat transfer devices receive heat from the heat source or sink and transfer the heat to the serving surface. The serving surface removes the heat from the heat transfer devices, reconditioning the heat transfer devices for additional heating. It should be noted that the food or beverage serving apparatus is described by way of example as having one serving surface, one or more heat transfer devices, and one heat source or sink. In other embodiments, any number of serving surfaces can be heated or cooled using any number of heat transfer devices in thermal communication with any number of heat sources or sinks.

The term “food or beverage serving apparatus” as used herein generally refers to an apparatus that is suited for serving or holding food or beverages. Examples of food or beverage serving apparatuses include dishware, tableware, cookware, and bakeware, such as plates, including dinner plates, salad plates, bread plates, and serving plates; bowls, including soup bowls, cereal bowls, dessert bowls, and serving bowls; serving pieces, including platters, trays, towers, stands, chafing dishes, soup kettles, fondue pots, sauce chillers, and gravy boats; beverage containers or holders, including cups, glasses, saucers, mugs, pitchers, bottles, drink tubs, wine stands, and juice dispensers, and pots, pans, and sheets, among others. The list above is provided by way of example and not limitation, as essentially any food or beverage serving apparatus is intended to be encompassed within the scope of the present disclosure. The food or beverage serving apparatus can have a variety of shapes and configurations, including round shapes, square shapes, and rectangular shapes, among others. The size of the food or beverage serving apparatus can vary. The food or beverage serving apparatus also can be formed from a variety of materials as known in the art, including metal, clay, and plastic materials, among others and combinations thereof. In some embodiments, the serving apparatus is designed to hold objects other than food or beverages.

The term “heat transfer device” as used herein generally refers to any device that is suited for exchanging heat between the serving surface and the heat source or sink. In particular embodiments, the heat transfer device transfers heat through the phase change of an encapsulated working fluid. Phase-change heat transfer devices are generally passive, lightweight, leak proof, and self-reset without moving parts. Thus, phase-change heat transfer devices achieve continuous heat transfer that is faster, more efficient, and more uniform than heat transfer from a similarly shaped structure formed from solid metal alone. Examples of phase-change heat transfer devices include heat pipes and vapor chambers.

In particular, a heat pipe is an elongated device that includes an outer casing, a working fluid housed within the casing, and a wicking material that lines the casing. The working fluid transfers heat along the length of the casing by evaporating and condensing. More specifically, when the working fluid is positioned near a hotter portion of the casing, the working fluid accepts heat from the casing and evaporates. The evaporated working fluid flows toward a colder portion of the casing, which accepts heat from the working fluid and causes the working fluid to condense. The wicking material then returns the condensed working fluid to the hotter portion of the casing, where the working fluid again evaporates and the cycle repeats. Typically, the heat pipe is positioned so that one “hot” end is positioned adjacent to a heat source and another “cold” end is positioned adjacent to a heat sink, the working fluid transferring heat from the hot end to the cold end and the wicking material returning the working fluid from the cold end to the hot end. The wicking material ensures the working fluid is returned to the hot end even when the working fluid must flow against the force of gravity, such as when the heat pipe is oriented with the hot end above the cold end. Heat pipes can be straight, curved, or some combination thereof. The shape of a heat pipe employed herein may be selected based on, for example, the shape of the food or beverage serving apparatus.

A vapor chamber is generally similar to a heat pipe in operation but is different from a heat pipe in shape. In particular, a vapor chamber generally includes a casing that defines an internal chamber. The chamber houses a working fluid and is lined with a wicking material. Typically, the vapor chamber is positioned so that one “hot” side is positioned adjacent to a heat source and another “cold” side is positioned adjacent to a heat sink, the working fluid transferring heat from the hot side to the cold side and the wicking material returning the working fluid from the cold side to the hot side. While a heat pipe generally transmits heat in one direction, such as linearly along the length of the pipe from the hot end to the cold end, a vapor chamber transmits heat in more than one direction, such as along a plane from the hot side to the cold side. Thus, vapor chambers can have a variety of shapes. The shape of a vapor chamber employed herein may be selected based on, for example, the shape of the food or beverage serving apparatus.

The characteristics of the heat transfer device, such as the composition of the working fluid and material of the casing, can be chosen to maintain the outer casing at a selected temperature or within a selected temperature range. For example, in embodiments in which the food or beverage serving apparatus is configured to maintain below-ambient temperatures, the heat transfer device may maintain a temperature in a range of between about 33° F. and about 45° F., such as between about 34° F. and about 40° F. Example working fluids that can be employed to achieve such temperatures include ammonia, acetone, and ethanol, among others. The heat transfer devices can be positioned to maintain at least a portion of the serving surface in the desired temperature ranges. It should be noted that heat transfer devices that work through mechanisms other than phase change of an encapsulated working fluid can be employed herein.

The term “heat source or sink” as used herein generally refers to a device that is operable to provide heat to or accept heat from a heat transfer device. In embodiments in which the food or beverage serving apparatus maintains the serving surface at below-ambient temperatures, the heat source or sink accepts heat from the heat transfer devices. In embodiments in which the food or beverage serving apparatus maintains the serving surface at above-ambient temperatures, the heat source or sink transfers heat to the heat transfer devices.

In some embodiments, the heat source or sink is a thermoelectric device that is operable to exchange an appropriate amount of heat with the heat transfer devices to maintain the serving surface at a desired temperature or within desired temperature ranges. Generally, a thermoelectric device has two discrete sides. With the consumption of electrical power, one side of the thermoelectric device becomes hot and the other side of the thermoelectric device becomes cold. Thus, the thermoelectric device is generally in electrical communication with a power source, such as an internal battery pack, an external battery back, or an external power supply, in which case a cord may extend from the thermoelectric device for plugging into a conventional electrical socket. When the power source is operated, the sides of the thermoelectric device begin warming and cooling so that heat transfer between the thermoelectric device and the one or more heat transfer devices can occur. In embodiments in which the serving surface is maintained at below-ambient temperatures, the cold side of the thermoelectric device is placed in thermal communication with the one or more heat transfer devices so that heat can be transferred to the thermoelectric device from the heat transfer devices. In embodiments in which the serving surface is maintained at above-ambient temperatures, the hot side of the thermoelectric device is placed in thermal communication with the one or more heat transfer devices so that heat can be transferred to the heat transfer devices from the thermoelectric device. In some embodiments, the thermoelectric device has a reversible configuration that permits reversing the cold side and hot side of the device, such as by reversing the polarity of the applied current. Thus, the cold side can become hot and the hot side can become cold. Such an embodiment of a thermoelectric device can be employed in association with a switch, so that the food or beverage serving apparatus is selectively configurable for either cooling or warming the serving surface. Thermoelectric devices are also known Peltier devices, Peltier coolers, Peltier heaters, Peltier heat pumps, thermoelectric heat pumps, solid state refrigerators, or thermoelectric coolers.

In other embodiments, the heat source or sink may be a cold pack, such as an ice pack or a cold-gel pack, which can remove enough heat from the heat transfer devices to maintain the serving surface at a desired temperature or within desired temperature ranges. The cold pack may be replaceable so that once the cold pack is no longer able to accept heat, a fresh cold pack can be inserted into the food or beverage serving apparatus. In such embodiments, the cold pack may be reusable. The heat source or sink also can have other configurations. For example, the heat source or sink may be a hot pack.

The term “non-ambient temperature” as used herein refers to any temperature that is different from the current temperature of the environment in which the food or beverage serving apparatus is positioned. In specific embodiments, the food or beverage serving apparatus can be thought of as a cold plate that keeps food cold even in the presence of elevated ambient temperatures. In other specific embodiments, the food or beverage serving apparatus can be thought of as a hot plate that keeps food hot even in the presence of reduced ambient temperatures. In still other specific embodiments, the food or beverage serving apparatus can be thought of as a hot or cold plate that selectively keeps food hot or cold with reference to the ambient temperature, such as in accordance with a user preference. In still other specific embodiments, the food or beverage serving apparatus can be thought of as a hot and cold plate that maintains two different portions of the serving surface at two different temperatures, one below and the other above ambient temperature. The food or beverage serving apparatus can generally maintain reduced or elevated temperatures in comparison to any environment temperature, although in some embodiments the food or beverage serving apparatus can be configured to maintain a selected temperature or temperature range without reference to environment temperature.

In particular embodiments, the food or beverage serving apparatus is relatively self-contained, meaning the food or beverage serving apparatus may be portable, may not require external power, or a combination thereof. The food or beverage serving apparatus may be portable in embodiments in which all of its operational components, such as the heat transfer devices and the heat source or sink, are housed completely within its interior or are otherwise completely attached to the apparatus. The food or beverage serving apparatus may not require external power in embodiments in which the heat source or sink is not powered, is self-powered, or is powered by an internal battery within the apparatus. Examples of heat sources or sinks that do not require external power include a cold pack, a hot pack, and a thermoelectric device that is powered by an internal battery.

An embodiment of a food or beverage serving apparatus 100 is shown in FIGS. 1-2, which illustrate cross-sectional plan and side views of the food or beverage serving apparatus 100, respectively. In the illustrated embodiment, the food or beverage serving apparatus 100 is a bowl. The bowl includes the serving surface 102 that supports food or beverages placed thereon. The serving surface 102 is typically exposed from above when the bowl is in the intended orientation. The serving surface 102 may be formed from a material that readily transfers heat, such as stainless steel or anodized aluminum, to facilitate heat transfer between the serving surface 102 and any supported matter. However, any material may be used. The bowl also includes an exterior surface 108 located opposite from the serving surface 102. The exterior surface 108 is typically exposed from below when the bowl is held in the intended orientation. The exterior surface 108 may be formed from an insulating material to reduce heat transfer between the food or beverage serving apparatus 100 and the outside environment, although any material may be used. Together the serving surface 102 and the exterior surface 108 define an interior 110 of the bowl.

In the illustrated embodiment, the bowl is a portable serving bowl that maintains below-ambient temperatures. The heat source or sink 106 is a heat sink that accepts heat from the heat transfer devices 104 to reduce the temperature of the serving surface 102. The heat sink does not require external power and is housed within the interior 110 of the bowl along with the heat transfer devices 104, so that the bowl can be moved. Such a bowl may be useful for catering or in other cases where it is useful to maintain lowered temperatures without the use of an external power source. For example, the bowl can be associated with a meat grinder or positioned in a seafood case.

For the sake of illustration, the heat transfer devices 104 are shown as heat pipes positioned about the serving surface 102. Each heat pipe may have one portion in thermal communication with the serving surface 102 and another portion in thermal communication with the heat sink, so that the heat pipe can communicate heat from the serving surface to the heat sink. Each heat pipe may be in close proximity to the serving surface 102, such as just below the serving surface 102, directly adjacent to the serving surface 102, and/or in contact with the serving surface 102, so that each heat pipe can exchange heat with a portion of the serving surface. The heat pipes may be spaced about the food or beverage serving apparatus 100 to exchange heat with substantially the entire serving surface 102. The spacing between the heat pipes may be selected based on the pipe configuration and rating, so that adequate heat transfer occurs over substantially the entire serving surface 102. For example, the heat pipes may form a web as shown in FIG. 1. So that the heat pipes exchange heat with the heat sink, an end or other portion of each heat pipe may be in thermal communication with the heat sink. In some embodiments, the heat pipes may have a shape that corresponds to a profile of the food or beverage serving apparatus 100 or the serving surface 102. For example, the heat pipes associated with the illustrated bowl-shaped food or beverage serving apparatus 100 have a curved shape that matches the profile of the bowl, although any shape may be used. In other embodiments, at least one of the heat pipes may be substituted with at least one vapor chamber. For example, all of the heat pipes can be replaced with a single vapor chamber, which may be shaped to span or mate with all or some of the serving surface 102.

The heat pipes may be encased or embedded within the interior 110 of the bowl so that the bowl is portable. The heat sink also may be encased or embedded within the interior 110. For example, the illustrated heat sink may be positioned in a cavity 112 in the interior 110 of the bowl as shown. The cavity 112 may be associated with an access door 114 in the exterior surface 108 that permits accessing the cavity 112. In the illustrated, the heat sink 112 is a cold pack, and a cold end of each of the heat pipes is in thermal communication with the cold pack so that bowl functions to remove heat from the serving surface. The configuration of the cold pack is selected to permit removing an appropriate amount of heat from the heat pipes to maintain the serving surface 102 at a desired temperature or within desired temperature ranges. Once the cold pack is not able to accept heat, the cold pack may be removed through the access door 114 and a new cold pack can be placed in the cavity 112. Alternatively, the heat sink may be a thermoelectric device oriented with its cold side in thermal communication with the heat pipes. The thermoelectric device may be powered by an internal battery so that the bowl is portable. Once the battery is no longer able to power the thermoelectric device, the battery may be removed through the access door 114 and a new battery may be placed in the cavity 112.

In use, heat is communicated between food or beverage in the bowl and the underlying heat pipes by way of the intervening serving surface 102. The heat pipes then communicate the heat to the heat sink, which accepts the heat and reconditions the heat pipes for further cooling. Thus, heat can be removed from any food on the serving surface 102 to maintain the food at below-ambient temperatures, and the heat pipes can be reconditioned for continued cooling.

The illustrated food or beverage serving apparatus 100 is described by way of example only as being a portable serving bowl that maintains the serving surface at below-ambient temperatures. In other embodiments, the food or beverage serving apparatus 100 may not be portable. For example, the heat sink may be externally powered, requiring tethering the bowl to an electrical outlet. Also in other embodiments, the bowl may maintain the serving surface at above-ambient temperatures, in which case the heat sink may be substituted with a heat source that provides heat to the heat pipes instead of accepting heat from the heat pipes. For example, the heat source may be a hot pack or a thermoelectric device oriented with its hot side in thermal communication with the heat pipes. In still other embodiments, the bowl may maintain some portions of the serving surface at below-ambient temperatures and other portions of the serving surface at above-ambient temperatures. Some of the heat pipes may be in thermal communication with a heat sink and some of the heat pipes may be in thermal communication with a separate heat source, or the heat pipes may be in thermal communication with opposite sides of a single thermoelectric device. The bowl also may be selectively configurable for either below- and above-ambient temperatures, in which case the heat source or sink may be a thermoelectric device associated with a switch for reversing its orientation. Any portion of the serving surface may be maintained at ambient temperatures by omitting the heat pipes adjacent to that portion, and one or more of the heat pipes may be replaced with a vapor chamber. Portions of the bowl, such as the exterior surface 108 and/or the heat source or sink, may be insulated to modulate the movement of heat as appropriate, and a heat dissipation mechanism such as a radiator may be provided if needed. The apparatus also may have any other shape or configuration other than a bowl. Any of these variations can be combined to produce a serving apparatus within the scope of the present disclosure.

For example, another embodiment of a food or beverage serving apparatus 200 is shown in FIG. 3. In the illustrated embodiment, the food or beverage serving apparatus 200 is a chafing dish. The chafing dish includes a serving surface 202 supported by a stand 208. The heat transfer device 204 is a vapor chamber positioned in thermal communication with the serving surface 202. For example, the vapor chamber may be positioned below the serving surface 202, mating with or in close proximity to at least a portion of the serving surface 202 for heat exchange. The heat source or sink 206 is a thermoelectric device that is externally powered. The thermoelectric device has two sides. One side of the thermoelectric device is exposed to the vapor chamber. The other side of the thermoelectric device may be exposed to the environment or to a heat dissipation mechanism, such as a heat sink or a radiator.

In the illustrated embodiment, the food or beverage serving apparatus 200 includes a switch 216 that can be actuated to select warming or cooling. When the switch 216 is in a first position, the exposed side of the thermoelectric device becomes cold while the unexposed side becomes hot, so that heat is transferred from the vapor chamber to cool the serving surface. Upon actuating the switch 216 from the first position to a second position, the thermoelectric device is reversed so that the previously hot side becomes the cold side and the previously cold side becomes the hot side. For example, actuating the switch may reverse the polarity of the current applied to the thermoelectric device. Thus, when the switch is in a second position, the side of the thermoelectric device that is in thermal communication with the vapor chamber becomes hot, so that heat is transferred to the vapor chamber to warm the serving surface. Both sides of the thermoelectric device could also be exposed to different portions of the vapor chamber, or different vapor chambers or heat pipes, to maintain different portions of the serving surface at different temperatures.

A method of transferring heat between a serving surface and a heat transfer device is also disclosed herein. The method generally includes directing heat between a surface of a food or beverage serving apparatus and a heat source or sink using one or more heat transfer devices. In some embodiments, the heat transfer devices accept heat from the serving surface and transfer the heat to a heat sink, reducing the temperature of the serving surface to reduce the temperature of food or other objects or materials positioned on the serving surface. In other embodiments, the heat transfer devices provide heat to the serving surface from a heat source, increasing the temperature of the serving surface to increase the temperature of food or other objects or materials positioned on the serving surface. In particular embodiments, the heat transfer devices operate via phase change of an encapsulated working fluid. These embodiments may be combined to maintain any portion of the serving surface at a non-ambient temperature.

Embodiments of a food or beverage serving apparatus disclosed above can be used to continuously transfer heat to or from the serving surface so that food or other objects supported by the serving surface are maintained at non-ambient or specific temperatures. In embodiments in which the food or beverage serving apparatus maintains the serving surface at below-ambient temperatures, heat communicated by the heat transfer devices from the serving surface can be removed from the heat transfer devices by the heat source or sink, so that the heat transfer devices are reconditioned for additional cooling. In embodiments in which the food or beverage serving apparatus maintains the serving surface at above-ambient temperatures, heat communicated by the heat transfer devices from the heat source or sink can be removed by the serving surface, so that the heat transfer devices are reconditioned for additional heating. Thus, the food may be maintained at a steady, servable temperature, even in the presence of elevated or reduced ambient temperature. The food or beverage serving apparatus may be relatively self-contained, lightweight, may include relatively few or no moving parts, and may be internally powered or may not require power. Thus, the food or beverage serving apparatus may be portable, which may be useful for catering.

While particular embodiments of a food or beverage serving apparatus have been disclosed in detail in the foregoing description and figures for purposes of example, those skilled in the art will understand that variations and modifications may be made without departing from the scope of the disclosure. All such variations and modifications are intended to be included within the scope of the present disclosure, as protected by the following claims and the equivalents thereof. 

1. A system comprising: a food or beverage serving apparatus that includes a serving surface for supporting a food or beverage; a heat source or sink associated with the food or beverage serving apparatus; and at least one heat transfer device associated with the food or beverage serving apparatus, each heat transfer device including a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat source or sink, each heat transfer device operable to communicate heat between the first portion and the second portion via phase change of an internal working fluid.
 2. The system of claim 1, wherein the at least one heat transfer device comprises a plurality of heat pipes.
 3. The system of claim 2, wherein the heat pipes are spaced about the serving surface.
 4. The system of claim 1, wherein the at least one heat transfer device comprises a vapor chamber.
 5. The system of claim 4, wherein the vapor chamber mates with the serving surface to exchange heat with substantially the entire serving surface.
 6. The system of claim 1, wherein the heat source or sink comprises a cold pack or a hot pack.
 7. The system of claim 6, wherein: the food or beverage serving apparatus further includes: a housing; an internal cavity within the housing; an access door that permits accessing the internal cavity; and the cold or hot pack is housed within the cavity.
 8. The system of claim 1, wherein the heat source or sink comprises a thermoelectric device.
 9. The system of claim 8, wherein: the food or beverage serving apparatus further includes: a housing; an internal cavity within the housing; an access door that permits accessing the internal cavity; and the thermoelectric device is powered by a battery that is housed within the cavity.
 10. The system of claim 1, wherein the heat source or sink is in electrical communication with an external power source.
 11. The system of claim 8, wherein: the thermoelectric device includes a hot side and a cold side; and each of the at least one heat transfer devices is positioned with its second portion in thermal communication with the cold side of the thermoelectric device, so that the thermoelectric device operates as a heat sink.
 12. The system of claim 8, wherein: the thermoelectric device includes a hot side and a cold side; and each of the at least one heat transfer devices is positioned with its second portion in thermal communication with the hot side of the thermoelectric device, so that the thermoelectric device operates as a heat source.
 13. The system of claim 11, further comprising a switch operably associated with the thermoelectric device, wherein actuating the switch reverses the hot side and the cold side of the thermoelectric device.
 14. The system of claim 1, wherein: the food or beverage serving apparatus includes the serving surface, an exterior surface, and an interior defined between the serving surface and the exterior surface; the heat source or sink is housed within the interior; and the at least one heat transfer device is housed within the interior.
 15. The system of claim 1, wherein the at least one heat transfer device is positioned adjacent to the serving surface.
 16. A system comprising: a serving dish that includes: an upper surface, a lower surface, and an interior defined between the upper surface and the lower surface; and a heat sink positioned in the interior of the serving dish; at least one heat transfer device positioned in the interior of the serving dish, each heat transfer device including a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat sink, each heat transfer device operable to communicate heat between the first portion and the second portion via phase change of an internal working fluid.
 17. The system of claim 15, wherein the heat sink comprises a cold pack.
 18. The system of claim 16, wherein: the serving dish further includes: an internal cavity; an access door that permits accessing the internal cavity; and the cold pack is housed within the cavity.
 19. The system of claim 15, wherein: the heat sink comprises a thermoelectric device that includes a hot side and a cold side; and each of the at least one heat transfer devices is positioned with its second portion in thermal communication with the cold side of the thermoelectric device.
 20. The system of claim 15, wherein the at least one heat transfer device comprises a plurality of heat pipes or at least one vapor chamber. 